Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

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(101 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins Plus cooling

Easy

Serves 50
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream

Nutrition and extra info

Nutrition: per serving

  • kcal274
  • fat16g
  • saturates9g
  • carbs30g
  • sugars20g
  • fibre1g
  • protein3g
  • salt0.23g
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Ingredients

  • 650g unsalted butter
  • 650g plain chocolate (70% cocoa)
  • 100ml very strong coffee- espresso is ideal
  • 3 tsp vanilla essence
    Vanilla

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 650g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 950g light soft brown sugar
  • 10 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 x 284ml/9½ fl oz soured cream

Method

  1. Heat oven to 160C/fan 140C/gas 3. Butter, double-line and wrap the sides of the 30cm deep-round cake tin as before. Put the butter and chocolate into a medium saucepan, then stir over a low heat until melted and smooth. Stir in the coffee and vanilla.

  2. Sift the flour, baking powder and bicarbonate of soda into the biggest bowl you have. Add the sugar, breaking down any lumps with your fingertips if necessary. Beat the eggs and soured cream together in a jug or bowl and pour into the flour mix. Pour in the melted chocolate mix as well, then stir with a wooden spoon until you have a thick, even chocolaty batter.

  3. Pour into the prepared tin and bake for 2½ hrs – don’t open the oven door before 2 hrs is up, as this will cause the cake to sink. Once cooked, leave in the tin to cool completely. The unfilled cake will keep for up to four days, wrapped as before, or frozen for a month.

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Comments, questions and tips

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thomas12
28th Oct, 2014
Hi can you tell me how you adapted it to a chocolate orange cake? Many Thanks
gingerboris
26th Jul, 2014
I've made this for my twin daughters' 40th birthday and only have had the trimmings so far but I can safely say it's delicious. I didn't keep a good enough eye on the chocolate and it caught a bit on the bottom of the pan but there was no way I could afford to start again so it went in as it was. I also had too much mixture for my tin size. If you are wondering can you leave the mixture over night, the answer is yes. I baked the left over batch the following day and it was perfect. This will become a family birthday cake favourite.
a_blurvert
11th Jul, 2014
5.05
I've been making (chocolate) cakes for 14 years and this hits all the marks - it's dark, richly chocolate flavour but not too dense, has a moist sponge with spring, (I added a tsp of glycerine to the mix as I was baking this and another cake in stages for a wedding on the weekend), not too crumbly so you can ice it easily, and freezes/defrosts well - I baked it in two layers, let cool, then wrapped in clingfilm to freeze. Left it on the counter overnight to defrost. Pity the accompanying buttercream recipe is a mess to work out as the instructions are part of the three-tier cake recipe, I had to do a lot of calculations to work out 600g of buttercream for this cake alone (I also scaled down this recipe to 75% to fit a 10 inch pan). I had just about enough buttercream, so do your maths if you want to only make one layer, or change it up from the original 3-tier recipe!
drck16
6th Jul, 2014
Great cake recipe!!! very dense and VERY moist, perfect for wedding cakes. 1x of this recipe makes a 14 inch x 2.5-3 inches tall cake. I would definitely make this cake again!!
ayesha89
24th Apr, 2015
Hi, what oven temp and how long did you bake it for the 14inch? Did you require 2x this amount to make it high enough? Thanks in advance!!
ruamac
26th Jun, 2014
For anyone who wants to use a different size tin, here's a great site that helps with conversion of quantities and temperatures: http://www.sweet2eatbaking.com/conversion-guide/ I'm planning on making this cake for my daughter's wedding in December so I'm grateful for all the tips and comments. I'm baking a test-cake next weekend to see how it tastes, how it freezes - with and without icing and filling - and how fresh it will stay if not frozen. I'll be putting many of the tips into practice and will post my findings. Fingers crossed:)
saffron9's picture
saffron9
26th May, 2014
5.05
I made this cake for my daughters 5th birthday. I used 30p bars of plain chocolate from Aldi (thanks for the tip s4vcakes). They contain 50% cocoa solids. I halved the recipe and used a 23cm tin which cooked in just under 2 hours. Even with the top cut off to level it, it was still 5cm high. I cut it into 2 but it could easily have cut into 3. I used the cocktail stick and dental floss method which worked brilliantly. I scored slightly into the sides of the the cake first just to get the floss going. The cake was delicious, moist and rich. I will definitely make again. Other measurements and timings for other sized cake tins would be extremely useful Good Food.
Phyllis46
15th Apr, 2014
My cake is 9 ins
Phyllis46
15th Apr, 2014
Ieant to make this as the top layer of my sons wedding cake can you please give me the amount of the flour ect that I need to use
Comfydemo
10th Apr, 2014
Wow, this cake is amazing and very moist. I am making a wedding cake in June with the top 8inch tier being chocolate. I made it as a trial run for a birthday cake. I made half the quantity and split between 2 8" tins as advised by a previous comment. I also weighed the eggs so they were same weight as butter. I cooked them on the same shelf in middle of oven at fan 140 for 1hour 30 mins. They rose to about 2.5 inches and came out perfectly. I let them cool for a few hours and then cut the tops off (which my husband and I had for a sneaky late supper snack, hubby thought it tasted amazzzzing). As stated by previous comment cake was cut into 4, I kept one tier and the two tops which I cut off. I then covered the other 3 tiers in greaseproof paper and tin foil and popped in freezer. I will post again if the comments from the birthday boy are favourable. I will definitely be using this recipe for the top tier of my wedding cake. I sliced the cake before freezing as when I cover in buttercream I would like to do so when cake is still firm, I had problems slicing a part frozen cake before (any advice on that would be appreciated). I also wrapped the cake tin in a couple of sheets of newspaper to prevent the outside of cake cooking too fast.

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warrennhants1980
17th Jun, 2014
Hi i have been struggling to find a decent moist chocolate cake for the bottom tier of my sisters wedding cake, and reading the feedback i think this may be the once! what i need to know is will this 12" cake recipe work the same for a 12" Hexagonal cake? as i know that some recipes differ with the shape of the tin.. Thanks Warren
goodfoodteam's picture
goodfoodteam
29th Jul, 2014
Hi Warren. You would need to check that the volume of the hexagonal tin was the same as the round tin, you can check this using water and a measuring jug and then adjust the quantities accrdingly. Please note that scaling a cake recipe up or down to fit another tin is not an exact science and so there is no set formula for working it out, also cooking time will be affected too, so be aware that it may not always produce the expected results.
Sharon Purser
7th May, 2014
Hi there, looks like a great recipe, but as this is for a 12" cake, would I just half the mixture for a 6" cake? Thanks very much. Sharon
turnerl
6th Apr, 2015
A 6 inch tin will take a quarter of the mixture that a 12 inch tin uses. You can work it out using the formula for the area of a circle, pi x radius squared. So for 6 inch it is 3.14 x (3x3) = 28.26 and for 12 inch it is 3.14 x (6x6) = 113.04
ruthiecox
12th Oct, 2015
a quarter of 10 eggs is 2.5 - does one round up or down?! :)
goodfoodteam's picture
goodfoodteam
19th May, 2014
That’s correct, however remember the cake will cook a lot quicker, so adjust the time accordingly. Thanks.
carylwynj
27th Apr, 2014
I want to make this cake for Friday, when would it be the best time for me to make it? Thanks
goodfoodteam's picture
goodfoodteam
6th May, 2014
Hi there, as long as you wrap it well once cool it will keep for 2-3 day before icing. Thanks.
Baked by Bridget
25th Apr, 2014
I have just made this in a 12" invicta cake tin, I double lined it and put paper around the outside, I had a thermometer in the oven first to check the temp which was a little under 160 degrees, I didn't open the oven before the 2.5 hours were up, but for some reason it didn't rise in the middle? The sides actually came up higher than the tin? The off cuts taste amazing but I'm really disappointed about the middle. What did I do wrong?
annadongela
10th Apr, 2014
Already posted this question once so not sure why it has disappeared....?!?! Anyway, can you please advise what size cake tin you would recommend for the quantities in the recipe? I am making a 3 tier round wedding cake with this very soon and wanted to work out quantities for different size tins but obviously need to know what the base recipe is for. Thanks

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